EFFECTS OF PREPACKING HOLDING TEMPERATURES ON SHELF LIFE QUALITY OF HASS AVOCADOS

The effect of holding temperature (7°C, just above dew point temperature (16°C), 20°C and ambient temperature) prior to packing on fruit quality after subsequent storage was investigated. Holding fruit at just above the dew point temperature (approx. 16°C) for 24 or 48 hours before packing resulted in minimal water loss and decreased the potential for rots compared to holding fruit at 7°C which resulted in the lowest weight loss, rate of ripening and stem end rots, but higher levels of fuzzy patches and body rots. Holding fruit at 20°C or at ambient temperature conditions enhanced the incidence of fuzzy patches, stem end and body rots, and resulted in faster ripening than holding fruit at 7 or 16°C. Irrespective of holding conditions, rot incidence was higher when fruit were held for 48 hours compared to 24 hours prior to packing. With each additional days delay approximately. a 3 to 10% increase in rots can be expected. Overall, orchards and treatments with higher weight loss tended to have higher incidence of rots. While holding conditions prior to packing can influence the inherent rot potential and ripening rate of fruit, there is no standard holding condition that optimises fruit quality as holding time and temperature had differential and interacting effects on fruit quality. However, as best practice guidelines it is recommended that fruit are packed within 24 hours of harvest, and when fruit are held prior to packing they are held at temperatures slightly above the dew point and not at low temperature (7°C).